MAKES TWO 14-INCH PIZZAS, SERVING 4 TO 6
You can shape the second dough round while the first pizza bakes, but don’t add the toppings until just before baking. Click here for more information on shaping the pizza dough.
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2 |
tablespoons olive oil |
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2 |
large garlic cloves, minced |
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1 |
pound cremini or white mushrooms, trimmed and sliced thin |
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1 |
teaspoon minced fresh sage |
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Salt and pepper |
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|
1 |
recipe Classic Pizza Dough |
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1 |
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4 |
ounces fontina cheese, shredded (1 cup) |
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¼ |
cup grated Parmesan cheese |
1. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.
2. Meanwhile, heat oil and garlic in 12-inch skillet. When garlic begins to sizzle, add mushrooms and cook, stirring often, until mushrooms release their liquid and begin to brown, about 5 minutes. Stir in sage and season with salt and pepper to taste; set aside.
3. Transfer dough to lightly floured counter, divide in half, and cover with greased plastic wrap. Use your fingertips to gently flatten 1 piece of dough into 8-inch disk (keep other piece covered). Using your hands, gently stretch disk into 14-inch round, working along outer edge and giving disk quarter turns. Transfer dough to piece of parchment paper and reshape as needed.
4. Using back of spoon or ladle, spread ½ cup tomato sauce over dough, leaving ½-inch border around edge. Sprinkle half of mushrooms over sauce. Slide parchment with pizza onto pizza peel, then slide onto baking stone. Bake until crust begins to brown, 7 to 8 minutes.
5. Remove pizza from oven by sliding parchment back onto pizza peel, close oven door, and top pizza evenly with ½ cup fontina and 2 tablespoons Parmesan. Return pizza to baking stone and continue baking until cheese is just melted, about 3 minutes longer. Transfer to cutting board and discard parchment; slice and serve immediately. Repeat steps 3 and 4 to shape, top, and bake second pizza.